PICCOLA ITALIA THREE-MONTHLY PUBLICATION - MARCH - APRIL - MAY 2021 - Italian Cultural Center -San Diego
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SAPERI & ICC EVENTS BACK TO SCHOOL SAPORI D'ITALIA Discover Italy, Don't miss out our Spring Gems and recipes traveling virtually on line classes! from Lake Garda Register today
MESSAGE FROM THE PRESIDENT By Andrea Zarattini Cari soci e sostenitori dell’Italian Cultural Center, Un anno fa, dopo aver trascorso due settimane e mezzo in Italia, sono riuscito a prendere uno degli ultimi voli operati da British Airways da Bologna a Londra e da Londra a San Diego. Ho passato la mia ultima notte all'Hilton Hotel ed ero l'unico ospite in tutta la struttura. Bologna e la maggior parte del Nord Italia sono state “bloccate”. L'11 marzo 2020 il primo ministro Giuseppe Conte ha vietato quasi tutte le attività commerciali ad eccezione di supermercati e farmacie. Da allora non sono più riuscito a tornare in Italia a causa della pandemia. Fortunatamente, la tecnologia ci permette di rimanere in contatto con i nostri amici e familiari e con la stessa tecnologia l’Italian Cultural Center, non ha mai smesso di offrire ai nostri membri e follower le nostre pillole culturali e linguistiche. Abbiamo offerto e stiamo offrendo numerosi corsi ed eventi di lingua, alcuni dall'Italia altri dagli Stati Uniti. In Italia diciamo “Dietro ogni problema si nasconde un'opportunità” e l'opportunità non era solo quella di continuare ad offrire i nostri servizi ai residenti di San Diego, ma a tutti coloro che erano interessati alla lingua e alla cultura italiana, indipendentemente da dove si trovassero. Speriamo di tornare presto nelle nostre classi e poterci guardare negli occhi, ma abbiamo imparato NEWSLETTER a comunicare con i nostri membri e amici in un modo diverso e continueremo, anche in futuro, ad utilizzare la tecnologia per collegarci con tutti voi. Grazie a tutti per la fedeltà e per consentirci di continuare a fare ciò che veramente amiamo. by Italian Cultural Center of San Diego Andrea Zarattini - presidente ICC Editor: Elisa Meazzini Graphic Designer: Elisa Meazzini Dear members and supporters of ICC President: Andrea Zarattini One year ago, after spending two and a half weeks in Italy, I was able to take one of the last flights operated by British Airways Vice President: Barbara Carra from Bologna to London and London to San Diego. I spent my last night at the Hilton Hotel and I was the only guest in Treasurer: Donald Stadelli the whole structure. Bologna and most of the North of Italy was Secretary: Paul Pitingaro “locked down”. On 11 March 2020, the first minister Giuseppe Conte prohibited nearly all commercial activity except for Language Program Coordinator: supermarkets and pharmacies. Michela di Bella Since then, I have been unable to go back to my native country because of the pandemic. Fortunately, technology Budget and Finance: Carol Gratzke Patterson allows us to stay in touch with our friends and family. With & Angela Ruscigno the same technology, the Italian Cultural Center never stopped offering our members and followers their dose of culture and Education and Programs: Gabriella Pozzoli language. We continue to offer a numerous number of & Robin L Witkin language courses and events, some from Italy and some from the US. In Italy we say “Dietro ogni problema si nasconde PR, Sponsorship and Fundraising: Patrick un'opportunità” and the opportunity was not only to continue Nardulli & Daniel T Mazzella offering our services to San Diegans, but to everybody interested in Italian Language and culture no matter where they Event Coordinator: Beatrice Basso were located. We will hopefully come back soon with in person classes, but we learned how to communicate with our members Marketing Consultant: Barbara Carra, and friends and we will continue to use the technology to connect Tiziana d'Agostino with all of you. Thank you all for your loyalty. Andrea Zarattini - ICC president Other Board Members: Silvia Arnone Metzger and Michael Ricciardi
Make your Italian bloom with our Spring Quarter 2021 Classes will start on 1st April You can register by clicking here The full schedule of classes can be viewed on our website Whether you are at a beginning, intermediate or advanced level, we have the right class for you! We offer a wide variety of classes for all proﬁciency levels. In addition to our regular program, we offer special quarterly classes, designed to learn Italian through books, history, newspapers, art and more!
Lonato on Air - Garda in the USA Saturday April 17th 2021 10:30 am PST - 1:30 pm EST - 7:30 PM ITALY (scroll down our Newsletter to register) Nuovo percorso culturale online, con uno sguardo locale e internazionale. Ispirato dalla ricerca ed innovazione nel mondo dell'arte e del turismo, e della loro tutela. L'incontro virtuale è nato dalla collaborazione tra partners italiani, come la Pro Loco di Lonato del Garda e partners americani, tra cui l'ICC di San Diego, ed è dedicato alla presentazione di alcune tipicità artistiche ed enogastronomiche dell'entroterra del Lago di Garda bresciano. L'appuntamento è un invito a godere del nostro patrimonio culturale con uno spirito comunitario per ritrovare, in un anno segnato dalla pandemia, una nuova A new online experience with a local and international perspective, normalità e prossimità, promuovendo percorsi che inspired by research and innovation in the preservation of art and educano al valore della tutela del patrimonio visitato, sia responsible tourism. che si tratti di un prezioso oggetto d'arte, un personaggio storico o un piatto cucinato seguendo le The virtual seminar is a collaboration between Italian partners, like antiche tradizioni. Oltre ai soggetti promotori, the Lonato del Garda local entity "Pro Loco" and US partners, interverranno professionisti e docenti attivi nel campo including ICC San Diego. During the seminar, relevant artistic and dell'arte, esperti nella tutela e valorizzazione del patrimonio e culinary aspects of the geographical area near Brescia and Lake della ristorazione. Garda will be emphasized. This is an invitation to enjoy a particular cultural patrimony in a comunitary spirit so we can find -- in a year Parte dell'evento è dedicata alla presentazione e visita in shaped by a pandemic -- a new proximity. There will be attention to diretta di importanti luoghi artistici e storici del territorio the preservation of the cultural landscape, whether it is a precious di Lonato del Garda, in particolare del sito archeologico art object, a historical character, or a dish cooked following ancient delle Fornaci romane, unico nel suo genere e della Chiesa traditions. Alongside the hosts, there will be experts in art history, della Madonna del Corlo, in cui spicca lo splendido soffitto conservation, and culinary arts. a volta dipinta, dal grande potere attrattivo, realizzato secondo una modalità decorativa illusionistica, nata in Italia A portion of the event is dedicated to live online visits to relevant nel 1500: la quadratura. artistic and historical spots in the Lonato area, particularly the unique archeological site of the Roman Furnaces and the Madonna L'incontro con un personaggio del passato ci del Corlo church, famous for its painted, vaulted ceiling, built with introdurrà all'interno della storia locale. Verranno "quadratura," an illusionistic decorative practice born in Italy in the presentate alcune fotografie, facenti parte della collezione 1500s. della città di Lonato, dell'artista di fama internazionale Mario Giacomelli (1925-2000) di Photographs by internationally renowned artist Mario Giacomelli Senigallia che generosamente omaggiò Lonato di alcune (1925-2000) from Senigallia will be a path into a piece of local sue opere. La nostra proposta di inserire alcuni history. Giacomelli generously donated some of his works to a frammenti della collezione si ricollega al valore di Lonato collection which will be shared online as one manifestation scambio culturale insito nel programma. of the cultural value implicit in this Italian-US exchange. A conclusione non può mancare un momento di To conclude, there will be a convivial moment, illuminating a convivialità per dare risalto alle produzioni selection of local wine and culinary specialities: an Italian enogastronomiche locali: due ristoranti, uno italiano, di restaurant in Lonato and an Italian American one in Laguna Lonato del Garda e uno italoamericano di Laguna Niguel, California, will both prepare the same dish, sharing DeCo Niguel in California, si incontrano per la preparazione (Local Denomination of Origin) ingredients and products. dello stesso piatto tipico, condividendo gli stessi ingredienti e per la presentazione di prodotti DeCo (Denominazioni ICC is looking forward to being transported into this special piece Comunale d'origine). of Italy.
SAPERI & SAPORI D’ITALIA Discovering Lonato Lonato del Garda is located on the southwest side of the Lake Garda, in a wonderful position that allows to overlook the lake and the plains of Brescia. Visitors will first notice the impressive dome of the basilica and the Torre Civica tower. On Monte Rovo a widely visible fortress stands strong and mighty. The influence of the "Serenissima", the historic Republic of Venice, can be seen in many buildings and stately palaces. Between green spaces, old walls, silent gardens protected by iron gates and half-closed doors, Lonato del Garda – amazing for its look of ancient town and its architectural beauties – has a rich variety of well-conserved monuments, first of all the properties of the Foundation Ugo Da Como. Lonato del Garda shows itself as a tourist’s destination and as a reference point for the demanding travelers that search discoveries that astound them. It offers unexpected answers to every hobbies, with its furnished and lovely beach on the lake (Lido di Lonato) and with a lot of opportunities for the leisure time: sport facilities, horse riding, cycling, walking through the hills or the alleys with pebbles of the Venetian “Cittadella” in the old town center. The cooking is excellent in the numerous farms, in the local restaurants, in the pizzerias, besides the wine and food events in the hamlets of Campagna, Esenta, Sedena and Centenaro.
SAPERI E SAPORI D’ITALIA Let's get inspired by the local cusine Nettle Risotto - Risotto con le ortiche In the spring, the stinging nettle sprouts wildly at Lake Garda, Polenta with local cheese – most see it as an unpleasant weed that causes itching and burning pustules on the skin when touched. However, it tastes delicious Polenta con formaggi Lombardi when prepared in different dishes. For a long time, in all of Italy, polenta was a staple food. Its use, Have you ever tasted a nettle risotto? It's good! Here is a simple though, is deeply rooted, especially in northern Italy, including recipe. Veneto, Friuli, Lombardy and Piedmont. Polenta was Ingredients: traditionally cooked by pouring stone ground flour from a 320 g Vialone Nano Veronese rice height into a large pot of salted boiling water and stirring 50g onions constantly for at least one hour. Once ready, it was served on a 300 g of celery round plate, covered with a large dishcloth to keep it warm. 50 g of carrots Farmers ate it at every meal, from breakfast to dinner. On good 300 g fresh nettles days, it was accompanied by cheese. 100 g of butter Grated Parmesan cheese Ingredients: 2 liters of water A stock cube 500 gr. of corn flour (stone grounded) A pinch of salt 400 gr. diced Valtellina’s Casera DOP (aged 12 months) 400 gr. Stracchino Preparation: 200 gr. Soft Robiola cheese Clean the celery and chop along with the onions and carrots. 200 gr. Gongorzola DOP Wash the stinging nettle under running water and place half of it 200 gr. Grana Padano DOP with the carrots and celery in a pot with 2 liters of water. Bring to 200 gr. Butter a boil and cook until the liquid is reduced by half. Black pepper to taste Strain the vegetables, keep the broth warm and add the stock Salt to taste cube. In the meantime, roast one-third of the butter with onions Preparation: and the remaining stinging nettles and deglaze with a little broth. Boil 2 liters of water (0.53 gallons) in a copper pan, add salt and Then fry the rice with another third of the butter and gradually sprinkle 500 gr. of polenta flour in the boiling water. Cook for add broth. Once the rice is al-dente, add the butter-onion-nettle approximately 40 minutes on a medium heat, constantly stirring. mixture and allow to finish cooking. When the polenta is ready add 400 gr. diced Valtellina’s Casera Wine Pairing: DOP, 400 gr. Stracchino cheese, 200 gr. Soft Robiola cheese, 200 Lugana DOP (Protected Denomination of Origin) summarizes in gr. Gongorzola DOP and 200 gr. Grana Padano DOP. Add a its name the prestigious mix of elements that characterize it: a good dose of black pepper, serve in a terrine and sprinkle with unique soil of its kind, rich in clay; the mild microclimate of Lake 200 gr. of well browned butter. Garda; noble autochthonous vine of Trebbiano di Lugana that gives white grapes of rare typicality. Delicate and long-lasting Wine Pairing: A rustic version of Garda Marzemino tasty wine with very salty acidity, obtained by soft pressing and Marzemino DOC is a red wine produced in the region of fermentation in stainless steel tanks; ready for drinking after an Lombardia and Trentino. It is made with grapes of Marzemino, a ageing in the bottle in the spring of the subsequent year. vine that in recent years has found in an ideal habitat in these regions along with Lugana, Groppello and the award-winning dessert wine San Martino Della Battaglia Gefide. Its vineyards extend over a wide area between 70 and 700 m above sea level. Here the climate is alpine, with hot summers, often muggy in the valley floor, and snowy winters. The land in the bottom of the valley is alluvial, fertile, mainly sandy; while on the slopes it is rich in skeleton, of dolomitic and permeable limestone origin.
Gems of Garda Saffron from Lake Garda Italy has cultivated Saffron since the 14th century. The precious and unique spice is also called "yellow gold" because of its color and it’s known to have extraordinary effects. The use of saffron as a remedy and as a luxurious spice goes back to ancient times as the Bible and the Iliad both mention saffron highlighting its importance and popularity in history. Due to the special microclimate at Lake Garda, saffron is grown here and used to refine regional specialities. A precious and extraordinary spice You obtain the saffron from the flower pistil of the eponymous crocus species, scientifically referred to as Crocus sativus. If the crocuses produce their purple flowers in the autumn for a few weeks, the intense red and sweet-aromatic scented threads can be picked by hand and then dried. This process makes saffron one of the most expensive spices in the world. In Italy, it is used to refine starters, main courses, bread and desserts. The extraordinary spice not only tastes particularly good but is also healthy. Saffron contains the natural dye crocin, which makes it rich in antioxidants. Also, saffron has a detoxifying and digestive effect, and vitamin B2 stimulates the metabolism. Cultivation areas and methods at Lake Garda Saffron cultivation is entirely free of fertilizers, pesticides and chemicals. The bulb of the perennial plant gets planted in August. In the autumn it sprouts and finally blooms between October and November. Then the crocuses can be picked by hand in the early morning hours. Then the pistils are separated by hand from the rest of the flower, dried over burning charcoal and then packed. Lake Garda saffron is grown mainly in the hilly area at the foot of Monte Baldo, in Pozzolengo, Pravelle, Gargnano, Desenzano and Lonato. On January 2021 the Lonato’s saffron obtained the DeCo (Denominazione Comunale d’Origine). Over 150 flowers are needed to make just 1 gram of saffron. Garda DOP Extra Virgin Olive Oil At Lake Garda, the production of high- quality olive oil is a craft that has been lovingly cared for, for centuries. The olive trees that thrive on the fertile slopes and fields around the lake are the fundamental basis for its preparation. The scenic road Gardesana Orientale leads along the east coast past dreamy villages and the Riviera degli Olivi which holds plenty of culture, nature and tradition for its visitors. In addition to olive groves, there are also the processing centers or oil mills. After harvest, the olives are packaged and stored for no longer than 12 hours. Washed, sorted and selected, the olives get pressed. State-of-the-art and hydraulically driven, the purest olive oil is squeezed out and bottled. Olio Extravergine d'Oliva del Garda is awarded the quality D.O.P. (Denominazione di Origine Protetta or Protected Designation of Origin) since 1997. It's characterized by an extraordinary lightness, excellent digestibility and a delicate, fruity and pleasantly piquant flavor. The Varieties The DOP West of Lake Garda (Garda Bresciano) requires the following cultivar: Casaliva, Frantoio and Leccino 55%, Other Cultivar 45%
Did you know? Amedeo Obici, founder of Planters Peanuts. Obici was born in 1877 in Veneto, Italy. When he was just 7 years old, his father died, leaving his mother to care for him and his three other siblings. A few years later, Obici emigrated to America to live with his uncle in Scranton, Pa. Once there, Obici commuted to a nearby town almost every night to take English classes to improve his language skills. As a young man, he worked at a fruit shop, which inspired him to get his own peanut cart and experiment with roasting peanuts made a rudimentary roaster from parts obtained at a local scrap yard and selling them to customers. With the money he made from the peanuts sales, Obici saved enough money to bring the rest of his immediate family over from Italy to join him in the United States. Later, he teamed up with Mario Peruzzi, another Italian American immigrant, and they founded Planters Peanuts Company in 1906. Obici had invented a new method of skinning and blanching the peanuts so that they came out clean, making them a very popular snacking food. In 1913, the pair built a new plant in the heart of peanut farming territory in Suffolk, Virginia, making it the capital of peanuts in the United States. By 1930, the company owned four factories and was rapidly expanding. Obici and his wife made serious efforts to give back to the surrounding area of Suffolk and were well-known for their generosity; they eventually built a hospital to benefit the community. Through his estate, Obici also planned and paid for another hospital in his original hometown of Oderzo, Italy. Obici passed away in 1947, but left behind a multi-million-dollar legacy and a true immigrant success story. by Anthony Fico
L’angolo dello studente The student’s corner Questo trimestre ho frequentato “l'Italian Speaking Workshop" con Rossella Chiolini Bagley. È durato 8 settimane e si è focalizzato sulla pronuncia, sul vocabolario, sul parlato, e sullo scritto. Per ogni lezione la professoressa ci forniva il materiale sui vari soggetti come l'arte, la musica, la cucina, e la pubblicità. Ogni studente aveva il tempo di parlare e discutere sui vari temi. Il corso mi ha aiutato ad acquisire sicurezza perché Rossella creava un'atmosfera di collaborazione ed incoraggiamento. È importante ricordare che non è necessario parlare perfettamente, l’importante è parlare!!! Qualche volta, come altri, ho paura di fare uno sbaglio e, di conseguenza, non dico niente. Solo io perdo quando non parlo e quando permetto alla mia paura di fermarmi. Robin Witkin
Sign up today! Upcoming ICC events: A Medici Immersion A Weekend with the Medici Family Streaming Lectures from Florence with Art-Historian and Tour Guide Laura Cirri Learn about one of the most famous Italian families March 26, 27, 28, 2021 9:30 am PST 3/26 - From the Origin to the 15th Century 3/27 - The 16th Century 3/28 - The 17th & 18th Century Tickets on donation Each live event will last about 1 hour and you will have a chance to ask questions. You will receive a link after your ticket purchase. No recordings will be available for this event. This is a collaboration between ICC and CulturalItaly. Lake Garda Cultural and Culinary Event: LONATO ON AIR (Garda in USA) Saturday April 17th 2021 10:30 am PST - 1:30 pm EST - 7:30 PM ITALY This 80 minute online zoom event is a discovery of artistic beauties and culinary specialities from the Lombardy town of Lonato del Garda and its territory inland of Lake Garda. After the greetings from the Italian organizers, there will be a presentation of relevant historical figures from Lonato, including photographer Mario Giacomelli. A live exploration of an ancient Roman site and a restoration project at a local church will be followed by culinary suggestions, with the specialities from "La Campagnola," a Lonato restaurant, and a Californian counterpart, "Bistrok," in Laguna Beach. This presentation will be in Italian, with brief summaries in English. The event will be live streamed on Youtube: https://youtube.com/channel/UCOivfdN3FHESon3MmbNPHHw Free access to ICC members and any who is curious. Just access the Youtube page on that day and time
A NEW TIRAMISÙ: PASTRY MAKING WITH ITALIAN A NEW TIRAMISU: CHEF VALERIO BARRALIS APRIL 29&30 8 - 9:30 AM PST Enjoy a tiramisù-inspired original tart created especially for ICC and learn the practices of Italian high patisserie. Open to all levels. Reserve Your Spot Here! $25 ICC members $35 general public
CLARISSA CLÒ PASQUALE VERDICCHIO A South-North Dialogue EXPLORING HISTORY, Join SDSU Chair of European GAPS, AND Studies Clarissa Clò and UCSD MISCONCEPTIONS Director of Italian Studies Pasquale Verdicchio in an Saturday May 15 2021 | 4 PM exploration of historical causes Online Zoom Event and experiential observations on Reserve Your Spot Here the relationship between the North and South of Italy.
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WWW.ICC-SD.ORG - INFO@ICC-SD.ORG (619) 237.0601 1629 COLUMBIA STREET, SAN DIEGO, CA 92101 OFFICE HOURS: MONDAY-THURSDAY 5:30PM-9:00PM SATURDAY 8:30AM-12:30PM Find us on social media CLASS DESCRIPTIONS SCHEDULE OF Donate, your donation is important to us! CLASSES PROGRAM DATES REGISTER ONLINE Log into your Amazon account from the AmazonSmile site: smile.amazon.com. Also, please kindly note that it is very important that you log in & do your shopping through this link. smile.amazon.com/ch/95-3608624 REFUND POLICY Are you ready to become a member? Just click here
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